CN103876087B - A kind of pepper extract and preparation method thereof - Google Patents
A kind of pepper extract and preparation method thereof Download PDFInfo
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- CN103876087B CN103876087B CN201410157042.6A CN201410157042A CN103876087B CN 103876087 B CN103876087 B CN 103876087B CN 201410157042 A CN201410157042 A CN 201410157042A CN 103876087 B CN103876087 B CN 103876087B
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- 229940116257 pepper extract Drugs 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 51
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 37
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 37
- 238000000605 extraction Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 238000002203 pretreatment Methods 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 12
- 235000019198 oils Nutrition 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 8
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 241000208293 Capsicum Species 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000012658 paprika extract Nutrition 0.000 description 4
- 239000001688 paprika extract Substances 0.000 description 4
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 3
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 3
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 3
- 102000009025 Endorphins Human genes 0.000 description 3
- 108010049140 Endorphins Proteins 0.000 description 3
- 235000009132 capsorubin Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 230000028327 secretion Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010036590 Premature baby Diseases 0.000 description 2
- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical compound CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 206010052804 Drug tolerance Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 210000001772 blood platelet Anatomy 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000026781 habituation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000001640 nerve ending Anatomy 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 210000002105 tongue Anatomy 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of pepper extract and preparation method thereof, described pepper extract take fresh chilli as raw material, prepares through raw material screening, pre-treatment, extraction, concentration step, and in described pepper extract, Vitamin C content is 0.5 ~ 1%.Described preparation method comprises raw material screening, pre-treatment, extraction, concentration step, specifically comprise select green pepper grain size evenly, without spot, to adhere to without dirt and pure capsicum for subsequent use; Capsicum is carried out drip washing, drains for subsequent use, vegetable oil is refined for subsequent use; With the vegetable oil after pre-treatment, the extraction of circulation pouring oil is carried out to capsicum and obtain extract; Carry out concentrated after obtain object.The present invention take fresh chilli as raw material, in airtight container, carry out circulation with lower temperature and drench oil extraction, under the prerequisite ensureing extract activity, also remain the volatile oil component of capsicum itself as much as possible, and preparation method of the present invention is simple, easy and simple to handle, while guarantee extract activity, reduce cost.
Description
Technical field
The invention belongs to biological food extractive technique field, be specifically related to a kind of pepper extract and preparation method thereof.
Background technology
Capsicum, being again chilly, hot pepper, spicy, peppery angle, long and thin hot pepper etc., is a kind of Solanaceae capsicum plants.Capsicum is 1 year or limited herbaceos perennial.Fruit usually conically or Long Circle, in green during prematurity, becomes cerise, yellow or purple after maturation, the most common with redness.The fruit of capsicum has pungent because pericarp contains capsicim.Can improve a poor appetite.In capsicum, ascorbic content occupies first in vegetables, originates in Mexico, imports China at the end of the Ming Dynasty.
Annual or limited perennial plant; High 40-80 centimetre.Stem is near without hair or micro-raw pubescence, and branch is warpage slightly in a zigzag.Leaf alternate, branch top joint does not extend and forms the twin or shape that clusters, avette, the avette or ovum shape lanceolar of square round shape, long 4-13 centimetre, wide 1.5-4 centimetre, Quan Yuan, the short gradually point in top or anxious point, the narrow wedge shape of base portion; The long 4-7 centimetre of petiole.Flower Dan Sheng, nutate; Calyx cup-shaped, not remarkable 5 teeth; Corolla white, sliver is avette; Flower pesticide gray purple.Carpopodium is more sturdy, nutate; The long finger-like of fruit, top gradually point and often bending, green during prematurity, become red, orange or aubergine after maturation, taste is peppery.The flat kidney shape of seed, long 3-5 millimeter, faint yellow.The flowering fruit bearing stage 5-11 month.
Containing abundant vitamin e, C in capsicum, in addition containing the capsicim only having capsicum just to have, and in red, yellow capsicum, pimento, also have a kind of capsorubin (capsanthin), these two kinds of compositions are all only present in capsicum, and capsicim is present in capsicum pulp, capsorubin is then present in capsicum skin, its the similar carrotene of effect, has good antioxidation, therefore likes the people eating peeled capsicum just to have eaten less than capsorubin.
Capsicum hot except the hot pain relieving in town, because it can promote adrenaline secretion, improve metabolism, therefore also fat-reducing article is made into, and capsicim also has the effect reducing blood platelet stickiness, therefore also become the popular composition of the health food safeguarding cardiovascular health, but because its excitant is strong, intestine gastric ulcer or heart pain, people uncomfortable in chest suggestion are avoided eating.
When the pungent of capsicum stimulates the nerve endings of tongue, mouth, brain can immediate command whole body " guards ": palpitate quickly, saliva or sweat secretion increase, stomach doubles " work ", discharges endorphin simultaneously.If eat flatly, brain can be thought again has misery to attack, and discharges more endorphin again.The endorphin constantly discharged, can make people feel relief excitement, produce eat peppery after " pleasant sensation ".Eat the effect that another addicted factor of capsicum is capsicim.Can be more responsive after sense of taste sensory cell touches capsicim, thus the delicious food of sensation food.
When people eat capsicum, only otherwise by peppery for oral cavity wound, the sense of taste is responsive on the contrary.In addition, when edible capsicum, intraoral saliva, gastric secretion are increased, and gastrointestinal peristalsis is accelerated, and people is at table not fragrant, appetite when reducing, and just produces the thought of eating capsicum.In fact, whether no matter eat peppery habituation, eating capsicum in right amount has certain dietary function to human body.
Along with the development of society, people are more and more higher for the food requirement of dietotherapy, market also constantly occurs new dietetic food, but can not meet the need of market far away.Therefore, develop a kind of capsicum dietetic food to be very important.
Summary of the invention
The first object of the present invention is to provide a kind of pepper extract; Second object is the preparation method providing described pepper extract.
It take fresh chilli as raw material that the first object of the present invention is achieved in that described pepper extract is, prepare through raw material screening, pre-treatment, extraction, concentration step, in described pepper extract, Vitamin C content is 0.5 ~ 1%.
The second object of the present invention is achieved in that and comprises raw material screening, pre-treatment, extraction, concentration step, specifically comprises:
A, raw material screening; Select green pepper grain size evenly, without spot, to adhere to without dirt and pure capsicum for subsequent use;
B, pre-treatment: capsicum is carried out drip washing, drain for subsequent use, vegetable oil is controlled at 80 ~ 120 DEG C refine 15 ~ 30min for subsequent use;
C, extraction: at temperature 100 ~ 120 DEG C, circulation pouring oil extraction 20 ~ 40min is carried out to capsicum with the vegetable oil after pre-treatment and obtain extract;
D, concentrated: extract is carried out concentrated after obtain object.
The present invention take fresh chilli as raw material, in airtight container, carry out circulation with lower temperature and drench oil extraction, under the prerequisite ensureing extract activity, also remain the vitamin content of capsicum itself as much as possible, and preparation method of the present invention is simple, easy and simple to handle, while guarantee extract activity, reduce cost.
Accompanying drawing explanation
Fig. 1 is present invention process schematic flow sheet.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is further illustrated, but limited the present invention never in any form, and any conversion done based on training centre of the present invention or replacement, all belong to protection scope of the present invention.
Pepper extract of the present invention take fresh chilli as raw material, prepares through raw material screening, pre-treatment, extraction, concentration step, and in described pepper extract, Vitamin C content is 0.5 ~ 1%.
Described capsicum is cherry class, one in circular cone green pepper class, green pepper class of clustering or long green pepper class.
The preparation method of pepper extract of the present invention, comprises raw material screening, pre-treatment, extraction, concentration step, specifically comprises:
A, raw material screening; Select green pepper grain size evenly, without spot, to adhere to without dirt and pure capsicum for subsequent use;
B, pre-treatment: capsicum is carried out drip washing, drain for subsequent use, vegetable oil is controlled at 80 ~ 120 DEG C refine 15 ~ 30min for subsequent use;
C, extraction: at temperature 100 ~ 120 DEG C, circulation pouring oil extraction 20 ~ 40min is carried out to capsicum with the vegetable oil after pre-treatment and obtain extract;
D, concentrated: extract is carried out concentrated after obtain object.
Vegetable oil described in step B is the one in rapeseed oil, peanut oil, soya-bean oil, linseed oil, castor oil.
Described vegetable oil is rapeseed oil.
The temperature of the refining described in step B is 110 ~ 120 DEG C.
Temperature described in step C is 110 ~ 120 DEG C.
Described extraction carries out in airtight container.
Vegetable oil addition described in step C is 1 ~ 3 times of capsicum weight ratio.
Described simmer down to cryogenic vacuum is concentrated or cryogenic film is concentrated.
Embodiment 1
Fresh chilli 10Kg carried out sort, drip washing, drain for subsequent use, 10Kg rapeseed oil is controlled to refine 30min at 80 ~ 100 DEG C for subsequent use; Drench oil with the rapeseed oil that temperature remains under 110 ~ 120 DEG C of conditions to fresh chilli to extract, Vacuum Concentration obtains object, and after testing, Vitamin C content is 0.5%.
Embodiment 2
Fresh chilli 10Kg carried out sort, drip washing, drain for subsequent use, 30Kg rapeseed oil is controlled to refine 25min at 110 ~ 120 DEG C for subsequent use; Drench oil with the rapeseed oil that temperature remains under 100 ~ 120 DEG C of conditions to fresh chilli to extract, Vacuum Concentration obtains object, and after testing, Vitamin C content content is 1%.
Embodiment 3
Fresh chilli 10Kg carried out sort, drip washing, drain for subsequent use, 50Kg rapeseed oil is controlled to refine 15min at 100 ~ 120 DEG C for subsequent use; Drench oil with the peanut oil that temperature remains under 115 ~ 120 DEG C of conditions to fresh chilli to extract, Vacuum Concentration obtains object, and after testing, Vitamin C content is 0.7%.
Claims (5)
1. a pepper extract preparation method, it is characterized in that described pepper extract is take fresh chilli as raw material, prepare through raw material screening, pre-treatment, extraction, concentration step the pepper extract that Vitamin C content is 0.5 ~ 1%, its preparation method specifically comprises:
A, raw material screening; Select green pepper grain size evenly, without spot, to adhere to without dirt and pure capsicum for subsequent use;
B, pre-treatment: capsicum is carried out drip washing, drain for subsequent use, vegetable oil is controlled at 80 ~ 120 DEG C refine 15 ~ 30min for subsequent use;
C, extraction: in airtight container, carry out circulation pouring oil extraction 20 ~ 40min with the vegetable oil after pre-treatment at temperature 100 ~ 120 DEG C to capsicum and obtain extract, vegetable oil addition is 1 ~ 3 times of capsicum weight;
D, concentrated: by extract by cryogenic vacuum concentrated or cryogenic film concentrated carry out concentrated after obtain pepper extract.
2. preparation method according to claim 1, is characterized in that described capsicum is cherry class, one in circular cone green pepper class, green pepper class of clustering or long green pepper class.
3. preparation method according to claim 1, the vegetable oil that it is characterized in that described in step B is the one in rapeseed oil, peanut oil, soya-bean oil, linseed oil, castor oil.
4. preparation method according to claim 1, is characterized in that the refining temperature described in step B is 110 ~ 120 DEG C.
5. preparation method according to claim 1, is characterized in that the circulation pouring oil temperature described in step C is 110 ~ 120 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157042.6A CN103876087B (en) | 2014-04-19 | 2014-04-19 | A kind of pepper extract and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157042.6A CN103876087B (en) | 2014-04-19 | 2014-04-19 | A kind of pepper extract and preparation method thereof |
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| CN103876087A CN103876087A (en) | 2014-06-25 |
| CN103876087B true CN103876087B (en) | 2016-02-24 |
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| CN201410157042.6A Expired - Fee Related CN103876087B (en) | 2014-04-19 | 2014-04-19 | A kind of pepper extract and preparation method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105919012A (en) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | Chinese prickly ash paste and preparing method thereof |
| CN110663951A (en) * | 2018-10-18 | 2020-01-10 | 成都图径生物科技有限公司 | New application of capsaicin |
| CN110759879A (en) * | 2019-11-20 | 2020-02-07 | 贵州红星山海生物科技有限责任公司 | Method for extracting natural vitamin C from chili particles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154806A (en) * | 1996-09-29 | 1997-07-23 | 张兴洲 | Extrated hot-pepper oil and production technology thereof |
| CN101297689A (en) * | 2008-06-19 | 2008-11-05 | 王兵 | Pure natural edible fresh chili oil and preparation thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006069967A (en) * | 2004-09-02 | 2006-03-16 | Yukihiro Hirose | Gray hair-suppressing composition and cosmetics including the same and eating and drinking type cosmetics |
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2014
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154806A (en) * | 1996-09-29 | 1997-07-23 | 张兴洲 | Extrated hot-pepper oil and production technology thereof |
| CN101297689A (en) * | 2008-06-19 | 2008-11-05 | 王兵 | Pure natural edible fresh chili oil and preparation thereof |
Non-Patent Citations (3)
| Title |
|---|
| 辣椒果实存放及熟化过程中维生素C含量变化的研究;高怀春;《食品营养》;20070228;第28卷(第2期);第227-229页 * |
| 辣椒油制作中油的选择与工艺参数的试验研究;周玉东;《粮食与食品工业》;20090531;第16卷(第5期);第17-19页 * |
| 辣椒油的加工工艺研究;李昌文;《中国调味品》;20071130(第11期);第53-54页 * |
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| CN103876087A (en) | 2014-06-25 |
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